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Recipe: top sirloin petite roast with parmesan roasted tomatoes

Roasts
top sirloin petite roast with parmesan roasted tomatoes recipe image
Top sirloin petite roast with parmesan roasted tomatoes serving suggestion

top sirloin petite roast with parmesan roasted tomatoes

A fresh parsley rub gives this tasty Top Sirloin Roast a unique twist. Served with cheesy roasted tomatoes, this will only taste like you spent all day in the kitchen!

Ingredients

  • 1 beef Top Sirloin Petite Roast (1 1/2 to 2 pounds)
  • 1 cup lightly packed fresh parsley leaves
  • 2 cloves garlic
  • 1 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 8 plum (roma) tomatoes, cut in half lengthwise, seeded
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
  2. Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
  4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.

NUTRITION INFORMAITON
Nutrition information per serving: 219 Calories; 9g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 70mg Cholesterol; 94mg Sodium; 5g Total carbohydrate; 28g Protein; 2.6mg Iron; 8.3mg Niacin; 0.7mg Vitamin B6; 106.8mg Choline; 1.2mcg Vitamin B12; 5.2mg Zinc; 33.7mcg Selenium; 1.4g Fiber.

Roasts